Buckwheat Pancakes (Korean Memil Jeon) - Vegan
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Buckwheat Pancakes (Korean Memil Jeon) - Vegan
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Buckwheat pancakes Korean style! This lovely pancake is savory and not sweet. It is a specialty in the area of Bongpyeong, Gangwon province which where 2018 Winter Olympics is.
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Ingredients
- 1/2 cup buckwheat flour
- 9 Tbsp water
- 1/4 tsp fine sea salt
- vegetable oil
topping
- 2 Napa cabbage leaves
- 5 green onions
- handful buckwheat sprouts (optional)
sweet and sour gochujang sauce (more for drizzling)
- 1 Tbsp Korean Gochujang (Korean red pepper paste)
- 1 Tbsp vinegar (rice wine or white or 1 Tbsp lemon juice)
- 1 tsp water
- 1 1/2 tsp sugar
sesame soy dipping sauce
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- sesame seeds
Instructions
- Mix buckwheat flour, flour and water with a whisk until everything is well blended. Consistency should be a bit runny.
- Rinse napa cabbage leaves and green onions in water. Pat cabbage leaves dry. Keep the cabbage leaves whole.
- Cut green onions into 3-4 inch lengths but leave two or more to cut into slivers to make pachae if you want.
- Heat a 10" frying pan on medium heat with a drizzle of oil (about 1 Tbs).
- Once the oil is hot, pour batter onto the frying pan. Spread the pancake to make a very thin pancake. Pick up the pan and kind of swirl it around or use a ladle to spread it.
- Lower heat to low, quickly add cabbage, then green onion pieces.
- Let it all cook for 2 min or so until most of the batter looks cooked through.
- Turn it over. Add another swirl of oil around the pancake.
- Press the pancake with a spatula so the pancake evenly cooks on the under side. Cook for another 2-3 minutes until both sides are nicely brown.
- Repeat to make more pancakes.
- While the pancakes are cooking, make 2 sauces above and serve them with your pancakes. See which one tastes better to you!
Notes
- American vs Korean Buckwheat flour
- I discussed above that Americna buckwheat flour is coarser and more gummy tasting. If this is the case, try mixing buckwheat and regular flour 2 to 1. So 1/2 cup american buckwheat + 1/4 cup flour. It comes out pretty good but I have to say not as perfect as the 100% Korean buckwheat flour.
Nutrition Information
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Calories
91kcal
(5%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Sodium
204mg
(9%)
Potassium
235mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
260IU
(5%)
Vitamin C
9.7mg
(11%)
Calcium
37mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 3pancakes
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Sodium | 204mg | 9% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 37mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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